Serves 4
Ingredients
- 1 onion
- 3 garlic cloves
- 1 can of chopped tomatoes
- 4 tbsp tomato puree
- 1 carrot
- 1 stalk celery
- 1 average sized courgette
- 1 red pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp brown sugar
- 2 tbsp rapeseed oil
- 150g dried lentils
- 500ml veg stock
- 1 tbsp reduced salt soy sauce
- Water as needed
- 480g (x4 portions) boiled wholewheat spaghetti
Method
- Rinse lentils in water before placing in a pan of water. Make sure there is a lot more water than lentils, as the lentils will double in size once cooked.
- Leave to simmer for 30 minutes until the lentils are tender.
- While the lentils are cooking, finely chop the onion, garlic, carrot, courgette, celery and pepper.
- Heat the oil in a pan on a medium heat and sauté the onion, garlic, celery, carrot and courgette until softened.
- Mix in the garlic, onion powder, oregano, paprika and tomato puree and sauté until combined.
- Add the tomato puree and sauté for another few minutes until combined.
- Stir in the chopped tomatoes, vegetable stock, sugar and soy sauce.
- Drain the cooked brown lentils and add to the pan.
- Simmer for approx. 20 minutes until the sauce has reduced and the carrot and courgette are cooked.
- Serve with spaghetti and enjoy!